The Recipes

Chicken Piccata

I used to hate the term piccata; I think because at one point, I worked in a restaurant where we served EVERYTHING piccata style.  I had forgotten how lovely a simple sauce with lemon and shallots can be!


Chicken Piccata


Ingredients:

- 1 chicken breast, pounded to 1/4" thickness and cut into two pieces
- 2 T. flour
- 1/4 c. bread crumbs
- 1 egg
- handful of asparagus, woody ends removed
- 1/2 large shallot, chopped
- 1 lemon, juiced
- 1/4 c. white wine
- 1-2 T. butter
- 2 T. capers, chopped
- 1 T. fresh thyme leaves, picked and roughly chopped
- 1 clove garlic, minced
- olive oil
- salt
- pepper

Preheat the oven to 400 degrees and set a wire rack on top of a baking sheet.

Pound out the chicken breast and season it with salt and pepper.  In three shallow dishes, set up a breading station.  Put the flour in the first, seasoned lightly with salt and pepper.  Crack the egg in the second, and whisk it with 1-2 T. of water.  Put the bread crumbs in the third.  Dredge the chicken in the flour first and shake off any excess, then dip the chicken in the egg and coat it in the bread crumbs.

Bring a pot of water to a boil for the asparagus.

Heat two turns of the pan of olive oil in a large skillet.  When the oil is hot (a drop of water instantly pops or sizzles), drop the chicken breasts in the oil.  Cook for 1-2 minutes on each side, or just enough to develop a light brown color.  Transfer the chicken to the baking sheet.  Heat in the oven for 8-10 minutes.

While the chicken is cooking, boil the asparagus and make the sauce.  Wipe out the skillet with a dry paper towel, and add a light drizzle of new oil.  Add the shallot and allow it to sweat for 4-5 minutes.  Season with salt and pepper, and add the garlic.  Stir to combine for an additional minute.  Add the wine and allow it to reduce by half, then add the lemon juice, thyme and capers.  Add in the butter; once it is melted, remove the sauce from the heat to allow it to thicken.

Plate the asparagus with the chicken pieces on top, and ladle the sauce over both.